Volume 229; Issue 1

European Food Research and Technology

Volume 229; Issue 1

1

Authentication of three valuableDendrobiumspecies by adapter ligation-mediated allele-specific amplification

Weichao Zhang, Xiaoyu Ding, Minglu Xie, Zhenyu Feng, Shan Lu, Xuexia Li, Feng Zhang, Ge Ding

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 400 KB

english, 2009

2

Is the calculation of the gluten content by multiplying the prolamin content by a factor of 2 valid?

Herbert Wieser, Peter Koehler

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 250 KB

english, 2009

3

Immunochemical detection of Cry1A(b) protein in model processed foods made with transgenic maize

Ruth de Luis, María Lavilla, Lourdes Sánchez, Miguel Calvo, María D. Pérez

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 298 KB

english, 2009

4

Bread crumb quality assessment: a plural physical approach

Alessandro Angioloni, Concha Collar

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 593 KB

english, 2009

5

Effect of low lactose dairy powder addition on the properties of gluten-free batters and bread quality

Maria Helena B. Nunes, L. A. M. Ryan, Elke K. Arendt

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 509 KB

english, 2009

6

Rapid microwave-assisted transesterification for the preparation of fatty acid methyl esters from the oil of yellow horn (Xanthoceras sorbifoliaBunge.)

Yuangang Zu, Su Zhang, Yujie Fu, Wei Liu, Zhiguo Liu, Meng Luo, Thomas Efferth

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 305 KB

english, 2009

7

Single-cultivar cloudy juice made from table apples: an attempt to identify the driving force for sensory preference

Doris Jaros, Ines Thamke, Heike Raddatz, Harald Rohm

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 602 KB

english, 2009

8

Acrylamide formation in a cookie system as influenced by the oil phenol profile and degree of oxidation

Gema Arribas-Lorenzo, Vincenzo Fogliano, Francisco J. Morales

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 380 KB

english, 2009

9

Development of a rapid and sensitive immunomagnetic-bead based assay for detectingBacillus cereusin milk

Pei-Tzu Chu, Ming-Fa Hsieh, Sin-Yi Yin, Hsiao-Wei Wen

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 425 KB

english, 2009

10

Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

Tiva Kafili, Seied Hadi Razavi, Zahra Emam Djomeh, Mohammad Reza Naghavi, Pablo Álvarez-Martín, Baltasar Mayo

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 539 KB

english, 2009

11

Effect of sodium, potassium, calcium and magnesium chloride salts on porcine muscle proteases

Mónica Armenteros, M-Concepción Aristoy, Fidel Toldrá

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 339 KB

english, 2009

12

Development and validation of microscopical diagnostics for ‘Tulsi’ (Ocimum tenuiflorumL.) in ayurvedic preparations

Gabriele Jürges, Kathrin Beyerle, Michael Tossenberger, Annette Häser, Peter Nick

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 522 KB

english, 2009

13

Analytical and rheological investigations into selected unifloral German honey

Jamila Smanalieva, Bernhard Senge

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 278 KB

english, 2009

14

Effect of debranching and heat treatments on formation and functional properties of resistant starch from high-amylose corn starches

Serpil Ozturk, Hamit Koksel, Kevser Kahraman, Perry K. W. Ng

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 378 KB

english, 2009

15

Efficiency of pulse pressure treatment for inactivation ofEscherichia coliandListeria innocuain whole milk

Sencer Buzrul, Hami Alpas, Alain Largeteau, Gérard Demazeau

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 284 KB

english, 2009

16

Foam aptitude of Bobal variety in white sparkling wine elaboration and study of volatile compounds

María José García, José Luis Aleixandre, Inmaculada Álvarez, Victoria Lizama

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 378 KB

english, 2009

17

Effect of supportive enzymes on chemical composition and viscosity of rye mashes obtained by the pressureless liberation of starch method and efficiency of their fermentation

Maria Balcerek, Katarzyna Pielech-Przybylska

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 264 KB

english, 2009

18

Effect of lactobacillus fermented beetroot juice on composition and activity of cecal microflora of rats

Elżbieta Klewicka, Zenon Zduńczyk, Jerzy Juśkiewicz

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 305 KB

english, 2009

19

Characterizing and exploiting the rheology of wheat hardness

R. S. Anderssen, R. Haraszi

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 587 KB

english, 2009

20

First tests of standardized biocrystallization on milk and milk products

Johannes Kahl, Nicolaas Busscher, Paul Doesburg, Gaby Mergardt, Machteld Huber, Angelika Ploeger

Journal:

European Food Research and Technology

Year:

2009

Language:

english

File:

PDF, 280 KB

english, 2009

21

Acknowledgement to referees

Journal:

European Food Research and Technology

Year:

2009

File:

PDF, 72 KB

2009